Gluten Free Pumpkin Pancakes with ginger honey butter make a wonderful holiday breakfast. They’re great for company too, the batter can be made a day ahead.
These gluten free pumpkin pancakes are my absolute favorite pancakes!
They are incredibly rich, scrumptious and always a crowd pleaser. Their texture is great! They’re fluffy {yes a fluffy gluten-free pancake, YAY!} with a slight crisp to the outside edge and a soft inside. They are truly delectable pumpkin pancakes.
Gluten free pumpkin pancakes with ginger honey butter make a wonderful holiday breakfast.
They are perfect for company too because the pancake batter can be made a day ahead. Being able to prep ahead of time is always so helpful!
My family loves to eat these throughout the fall and winter months, but we especially love to enjoy them for Christmas breakfast.
Gluten Free Pumpkin Pancakes
Gluten Free Pumpkin Pancakes with ginger honey butter make a wonderful holiday breakfast. They're great for company too, the batter can be made a day ahead. Make up a batch of these and store some in the refrigerator for leftovers {a quick snack or fast breakfast}. To Make the Pumpkin Pancakes: To Make The Ginger Honey Butter: Equipment Needed: 2 Medium-Size Mixing Bowls, Whisk, Microplane, Pancake Griddle/Large Saucepan or Skillet, Turner Spatula Note: The pancake batter can be made up the day before you want to make the pancakes and refrigerated until ready to use. * For thicker, fluffier pancakes, I prefer to use sour cream - but milk works fine too if you don't have sour cream on hand. Storage: Leftover pancakes keep well in the refrigerator. Reheat in a skillet over medium-low heat or on a baking pan in the oven at a low-warming temperature. Vegan-Option: I used to make these all the time during my vegan years. At that time I was still eating soy, so I used organic silken tofu as the egg replacer. To make these vegan, use coconut oil instead of butter, use maple sugar or organic grade B maple syrup instead of honey, non-dairy milk like coconut milk instead of milk {make sure to use a thicker non-dairy milk like coconut or hemp}, and vegan egg replacer of choice like chia gel {if you eat soy/consume tofu, make sure to find a organic non-GMO soft tofu}. This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.Gluten Free Pumpkin Pancakes + Ginger Honey Butter
Ingredients
Pancakes:
Ginger Honey Butter:
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 14
Serving Size: 1
Amount Per Serving:Calories: 197Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 229mgCarbohydrates: 24gFiber: 2gSugar: 9gProtein: 4g
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Where do you get sprouted brown rice flour? Couldn’t find on resource page.
Affiliate link –> http://amzn.to/1Akv9RE – link for the sprouted brown rice flour
Yum, pumpkin pancakes with ginger butter – great combo!
Thanks! I love the combo too 🙂
These pancakes look wonderful – I love the autumnal spices in them and the ginger honey butter sounds fantastic. Thank you for sharing this post with the Hearth and Soul hop.
Thanks! And thank you for hosting at the Hearth and Soul Hop 🙂
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
Thanks, and thanks for hosting Fat Tuesday.
Thank you for your submission on Nourishing Treasures Make Your Own! Monday link-up. Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Thanks Lea 🙂
wow, i like it
Thanks.
Oh gracious 🙂 Ginger honey butter….YUM!!
🙂 gotta love that healthy butter
I would love to wake up with these gorgeous pumpkin pancakes waiting for me every morning ! Love how healthy they are too !
🙂 you’re so sweet! Thank you!
How long would the batter last in the fridge?
I’ve never tested leaving the batter in the fridge to sit. Most pancake batters need to be used when they’re made. I wish I had an answer for you, but I don’t know for sure.